Ingredients
• 1 thick white bread slice, crusts removed
• 2 squab, with livers
• 1/3 cup cooked, cured ham, chopped
• 2 ounces prosciutto, chopped
• 1 fresh flat-leaf parsley sprig, chopped
• 1/4 cup butter
• 1 celery stalk, chopped
• 1 fresh sage leaf
• 3/4 cup Meat Stock
• 3/4 cup dry white wine
• salt and pepper
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Tear the bread into pieces, place in a bowl, add water to
cover and let soak for 10 minutes, then drain and squeeze out.
Chop the livers, place in a bowl, add the cooked ham, prosciutto,
parsley and soaked bread and mix well.
Season with salt and pepper and spoon the mixture into the
cavities of the squab.
Melt the butter in a pan, add the celery and sage and cook over
low heat, stirring occasionally, for 5 minutes.
Add the squab and cook, turning frequently, until browned all
over.
Pour in the stock and wine, cover and simmer over low heat for 1
hour.
Serves 4 |
